These spuds do a slow simmer with carrots and onion for a comforting side that bucks up any entree. Finish with a sprinkle of chives.
—TASTE OF HOME TEST KITCHEN
PREP: 10 MIN. • COOK: 4 1/4 HOURS • MAKES: 8 SERVINGS
4 medium carrots, halved lengthwise and cut into 1-inch pieces
1 large sweet onion, coarsely chopped
1 1/2 pounds baby red potatoes, quartered
3 tablespoons butter, melted
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup frozen peas, thawed
1 teaspoon grated lemon peel
1/4 cup minced fresh chives
1. Place carrots and onion in a 4-qt. slow cooker; top with potatoes. Drizzle with melted butter; sprinkle with salt and pepper. Cook, covered, on low until vegetables are tender, 4-5 hours.
2. Add peas to slow cooker. Cook, covered, on high until heated through, 10-15 minutes. Stir in lemon peel. Sprinkle with chives.